Onion Tart - Miele DGC 6000 XL Cookbook

Ingredients
Pastry:
400 g wholemeal fl our
40 g fresh yeast
1 tbsp sugar
1 – 2 tsp salt
5 tbsp olive oil
250 ml lukewarm milk
Topping:
1 kg onions
250 g streaky bacon
1 clove garlic
Salt
Pepper
4 medium eggs
150 ml crème fraîche
Flour for dusting
240 Savoury treats

Onion tart

Serves 8
1
Dissolve the yeast in the
lukewarm milk.
2
Knead together the fl our,
sugar, salt, oil and milk and
yeast solution to form a yeast
dough and leave uncovered
in the oven to prove for 45
minutes using the special "Prove
dough" programme or with
Combination mode/Fan plus at
30°C , 100% moisture.
3
Meanwhile peel the onions
for the topping and slice into
rings. Dice the bacon, fry in a
frying pan and sweat the onions
until transparent. Peel, crush
and add the garlic and season
with salt and pepper.
4
Mix the eggs and crème
fraîche with some salt and
pepper.
5
Knead the dough thoroughly
one more time, roll out to
the size of the tray on a dusting
of fl our and place it on the tray,
raising the edges of the dough
to form a rim. Spread the onion
mixture over it, pour over the
egg and milk and bake until
golden (see below for settings).
Automatic programme: Step 5
Automatic programmes » Pizza,
Quiche & Co. » Onion tart »
Bake
Duration: 35 minutes
Settings: Step 5
Function: Intensive bake
Temperature: 190°C
Duration: 25-35 minutes
Shelf level: 2